Oatmeal with corn
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 200, total fat 7 G., saturated fats 3 G., proteins 6 G., carbohydrates 22 G., fiber 3 G., cholesterol 5 mg, sodium 380 mg, sugar 4 G.
Calories 200, total fat 7 G., saturated fats 3 G., proteins 6 G., carbohydrates 22 G., fiber 3 G., cholesterol 5 mg, sodium 380 mg, sugar 4 G.
Oatmeal doesn't have to be sweet; it's equally delicious served as a side dish. A glass of white wine during cooking will transform the oatmeal into a stunning risotto. Corn and corn broth will impart a deeper, richer flavor to this steel-cut oat risotto. To achieve this, boil the cobs without the kernels in water, then gradually add the aromatic broth and wine to the cooking oats, cooking them in the same way as a true rice risotto. Finally, stir in grated Parmesan cheese for a creamier texture and a more complex flavor. This risotto pairs beautifully with fish and seafood, but it can also be enjoyed as a hearty meal on its own.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups crushed oatmeal
- 60 g grated Parmesan (about 1/3 cup)
- 1/4 cup fresh dill
- 2 ears of corn, kernels removed
- 1 tbsp. l. olive oil
- 1 tbsp (15 g) butter
- 1 small onion, chopped
- 1 cup dry white wine
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Recipes with similar ingredients: oatmeal, corn, white wine, Parmesan cheese, dill
Cooking the dish according to the recipe:
- Cut the kernels from the corn cobs. Hold the cobs over a large saucepan and use the dull side of a knife to scrape off any remaining "milk" and corn liquid. Place the cobs in the saucepan and add 8 cups of water and 0.5 teaspoon of salt. Bring to a boil, reduce heat, and simmer until the liquid has reduced to 6 cups, about 30 minutes. Strain and keep warm.
- In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and softened, about 5 minutes. Add the corn kernels and 1/2 teaspoon salt and cook, stirring frequently, until the corn begins to soften, about 3 minutes. Add the oats and stir. Pour in the wine and cook, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn water. Cook, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes.
- Add another 2 cups of the cornbread stock and simmer over low heat, stirring constantly, until the oats are tender but slightly firm, about 10-12 minutes more. Remove from the heat, stir in the Parmesan cheese, and season with salt and pepper to taste. If needed, thin the risotto by adding more cornbread stock. Transfer to a serving platter and sprinkle with dill and a few grinds of black pepper. Serve with salmon, prepared in Cajun style using the blackening technique.
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